lemon pavlova

Feed the whole family with this zesty lemon pavlova, a tangy tasty treat that’s deceptively simple to make.


200g happy egg liquid egg whites

375g caster sugar

2½ tsp cornflour

2 unwaxed lemons

300ml double cream

325g jar lemon curd

50g flaked almonds, toasted


  1. Preheat the oven to 180C/160C fan and line a baking tray  with baking paper.
  2. Beat the egg whites using an electric mixer until speaks form.  Then beat in the sugar a spoonful at a time until the meringue  is shiny and stiffened.
  3. Sprinkle cornflour over the meringue, then grate in the zest  of 1 lemon and add 2 teaspoons of lemon juice.
  4. Gently fold until everything is thoroughly mixed in. Mound onto the lined baking tray in a fat circle approximately 23cm/9in in diameter, smoothing the sides and the top with a knife or spatula. Place in the oven, then immediately reduce the temperature to 150C/130C, and cook for 1 hour. Turn off the oven and open the door. This stops the pavlova from cracking too much. Leave it to cool.
  5. Once cool, move the pavlova onto a flat serving plate or board.  Whip the cream until thick and airy but still soft, then set aside.
  6. Put the lemon curd into a bowl and beat it with a wooden spoon  or spatula to loosen it a little.
  7. Spread the lemon curd on top of the meringue,  then top with the cream to make peaks.

serving tip

Sprinkle with the zest of the remaining lemon and top with flaked almonds.